A fun way to serve asparagus that looks fancy, but is actually not.

This is good side for if you are making a hunk of meat as a main.  You can prep the asparagus while the meat cooks, and then toss the asparagus in the oven to cook while the meat rests.

Easy to do on a weeknight, Serves 2


Mise en Place
Veggies Staples
1 bunch asparagus trimed to top 4 inches 2 pats butter
3 slices lemon 1/8 tsp kosher salt
1 clove garlic, crushed 1/8 tsp black pepper
2 sprigs thyme

Equipment
Oven Preheated to 400 degrees
Parchment paper Cut to 3x the lenght of the asparagus

Directions
Step Action
1 Arrange the parchment paper in portrait mode
2 Arrange the asparagus on the bottom the other stuff on top
3 Fold along the edges once, then bring the top and bottom together, fold together to seal, and then fold the edges once more
4 Bake in the oven 7 minutes for thin aspargus, 10 for thick
5 Evac from oven
6 Let cool two minutes
7 Tear pouch open and serve

Inspired by Daniel Humm’s and Will Guidara’s I Love NY cookbook. My version is slightly less fancy (i don’t bother to count or to peel the asparagus.)